Thought this looked like a good cold-day meal. I actually made it on a warm rainy day after opting outside!
NOTES:
This was a long, complicated recipe, but the flavors were good. First it calls for the eggplant to be soaked in salt, which seemed unnecessary as I'm not sure what benefit that did. I didn't use a shallot but instead just the one onion for step 2 and 3. I tried to follow the other instructions but chose not to emulsify the peanut butter, just dropped it into the pot. I also didn't have any cilantro or peanuts so skipped the garnishes. Overall the meal was very flavorful, but took over an hour to prepare so probably something that needs to be made on a cold winter weekend!
STARS:
3 out of 5. Good flavor but time consuming.
RECIPE:
https://cooking.nytimes.com/recipes/1017949-spicy-peanut-stew-with-ginger-and-tomato
INGREDIENTS
- 1 medium-size eggplant, peeled and cut into 1/2-inch dice
- 1 teaspoon salt, more to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne
- ¼ cup peanut oil
- 2 shallots, thinly sliced
- 2 inches fresh ginger, peeled and minced
- 1 to 2 jalapeño chilies, seeded and minced
- 1 onion, chopped
- ⅓ cup tomato paste
- 1 small (14.5 ounce) can diced tomatoes, preferably roasted
- 4 cups vegetable stock or water
- ½ cup natural unsweetened peanut butter (creamy or chunky)
- 1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then sliced 1/2 -inch thick
- 2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
- ⅓ cup coarsely chopped cilantro leaves, plus whole leaves for garnish
- Cooked rice, for serving
- Chopped roasted salted peanuts, for garnish (optional)
PREPARATION
- In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
- In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
- Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
- Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
- Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
